What are you brewing?

Replies to This Discussion

Permalink Reply by Martin Bridges on January 30, 2009 at 2:51pm

Within the next week or so I should have 3 full kegs (Landlord/SMaSH beer, Robust Porter & Barley Wine) so.........

• ▶ Reply

Permalink Reply by Reviled on January 30, 2009 at 2:58pm

Can I come round next week Martin? :o)

• ▶ Reply

Permalink Reply by Toast on January 29, 2009 at 10:02pm

My first brew since arriving in NZ. MAF didn't burn my hops!
"Styrian Stunner"

Batch Size: 19 L

3.46 kg Pale Malt, Maris Otter
41.84 gm Styrian Goldings (90 min)
19.69 gm Styrian Goldings [(15 min)
9.02 gm Styrian Goldings (7 min)

1 x Windsor Ale yeast
Single Infusion, Medium Body, No Mash Out

• ▶ Reply

Permalink Reply by Martin Bridges on January 29, 2009 at 10:07pm

You must have damned accurate scales! :)

• ▶ Reply

Permalink Reply by Toast on January 29, 2009 at 11:12pm

Whoops. fair point. That is what happens when you get beer smith to scale a recipe that someone else has dutifully typed up. Me I always round up. More is better

• ▶ Reply

Permalink Reply by JoKing on January 30, 2009 at 9:50am

You recipe looks pretty good. I'd cut back on the Amber Malt by half a kilo - and that is all. I'm not sure what formula you are using to calculate your bitterness - but my software tells me that yous be getting nearly 27 IBU - which is perfect for your style.

Out of interest, where are you getting your yeast from?

Untitled Recipe
3-B Oktoberfest/Märzen

Size: 22.93 L
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 170.42 kcal per 12.0 fl oz

Original Gravity: 1.051 (1.050 - 1.057)
Terminal Gravity: 1.013 (1.012 - 1.016)
Color: 13.52 (7.0 - 14.0)
Alcohol: 5.04% (4.8% - 5.7%)
Bitterness: 26.4 (20.0 - 28.0)

Ingredients:
1 kg Amber
1.5 kg Light
1.0 kg Munich TYPE I
1.0 kg Vienna Malt (Organic)
30 g Hallertau (6.5%) - added during boil, boiled 60 min
15 g Hallertau (6.5%) - added during boil, boiled 15 min

• ▶ Reply

Permalink Reply by JoKing on January 30, 2009 at 11:42am

Good stuff. BIAB yields some pretty hight efficiencies. I think I can remember Reviled getting 85% on one of his brews. You could expect the same if you are mashing in your full amount of liquor before adding the LME.

Good luck.

34 / 70 is my favourite. Cant get it in NZ anymore.

• ▶ Reply

Permalink Reply by denimglen on January 30, 2009 at 4:09pm

Brewing a porter for something different tomorrow. Been all light beers lately. May also add some raspberry to this, haven't fully decided yet.


Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 32.00 L
Estimated OG: 1.064 SG
Estimated Color: 42.1 SRM
Estimated IBU: 33.2 IBU
Brewhouse Efficiency: 77.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.00 kg Fruit - Raspberry (0.0 SRM) Adjunct 27.05 %
4.03 kg ..Pale Malt (2 Row) UK (Bairds) (3.2 SRM) Grain 54.54 %
0.58 kg .Munich I (Weyermann) (7.1 SRM) Grain 7.89 %
0.34 kg .Crystal, Pale (Bairds) (45.0 SRM) Grain 4.61 %
0.27 kg .Chocolate Malt (Bairds) (609.0 SRM) Grain 3.62 %
0.17 kg .Black Malt (Bairds) (685.0 SRM) Grain 2.30 %
20.00 gm Southern Cross [13.00 %] (70 min) Hops 33.2 IBU
1.00 tsp .Irish Moss (Boil 10.0 min) Misc
1.00 tbsp .PH 5.2 Stabilizer (Mash 60.0 min) Misc
5.00 gm .Baker's Yeast (Boil 15.0 min) Misc
1 Pkgs Safale American Dry Ale (DCL Yeast #US-05)Yeast-Ale


Mash Schedule: Temperature Mash, 1 Step, Medium Body
Total Grain Weight: 5.39 kg
----------------------------
Temperature Mash, 1 Step, Medium Body
Step Time Name Description Step Temp
60 min Saccharification Add 14.51 L of water at 74.2 C 68.0 C
10 min Mash Out Heat to 75.6 C over 10 min 75.6 C


• ▶ Reply

Permalink Reply by denimglen on January 31, 2009 at 11:53am

Just mashed in, look out for the blog post w/ pics following my brew day.

• ▶ Reply

Permalink Reply by Ally Mcg on January 31, 2009 at 10:58am

Waiting for some more brewing ingredients to turn up so in the meantime am throwing everything I've got in a DIPA
Not sure about using 100% Super Alphas tho, keen to give it a whirl but part of me is thinking it'll be undrinkable. I've some Willamettes i could throw in for aroma but i like the idea of single hopping

Type: Partial Mash
Date: 28/01/2009
Batch Size: 14.00 L
Brewer: Ally
Boil Size: 10.00 L Asst Brewer:
Boil Time: 100 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
4.50 kg Muntons Light Extract (12.0 SRM) Extract 95.74 %
0.20 kg Pale Malt, Maris Otter (3.0 SRM) Grain 4.26 %
70.00 gm Super Alpha [13.00 %] (100 min) Hops 75.6 IBU
20.00 gm Super Alpha [13.00 %] (20 min) Hops 12.1 IBU
10.00 gm Super Alpha [13.00 %] (0 min) Hops -
S05 Yeast recovered from my last brew
Beer Profile

Est Original Gravity: 1.096 SG
Est Final Gravity: 1.024
Estimated Alcohol by Vol: 9.42 %
Bitterness: 87.7 IBU Calories: 90 cal/l
Est Color: 16.3 SRM

• ▶ Reply

Permalink Reply by Mike Neilson on January 31, 2009 at 11:09am

Up your finishing hops's, or you may end up with just a high alc bitter, just my thoughts in my beer im brewing today its going to start around the same gravity as yours but has 644g of hops, :O) But in saying that I am mad!!

• ▶ Reply

Permalink Reply by Ally Mcg on January 31, 2009 at 11:19am

644g awesome - I'm only about 8g per litre

Might add my left over Willamette in at the finish. Cheers and good luck with yr beer

• ▶ Reply

• ‹ Previous
• 1
• …
• 91
• 92
• 93
• 94
• 95
• …
• 678
• Next ›
• Page